Butter Sauteed Mushrooms and Swiss Grilled Cheese with Arugula April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 6. See all of our grilled cheese sandwiches >> here << . Because it’s Friday afternoon right before a big cooking holiday weekend, we’re taking it easy in the TSHQ kitchen with a simple Mushroom Swiss Grilled Cheese on a gorgeous, whole grain and seed bread. This sandwich we had to do a little differently because butter sauteed mushrooms are slippery and tend to fall out the sides of the sandwich when flipping. (We forgot to take the picture during assembly, so we opened up the sandwich again after we cut it into halves to show you the inside.) If you don’t have arugula, or find it too bitter, spinach is actually a naturally awesome alternative. Butter Sauteed Mushrooms and Swiss Grilled Cheese with Arugula makes 1 sandwich Ingredients Directions Make a sandwich of the 2 slices of bread and 2 slices of cheese. Butter both sides of the bread.
French Onion Soup Grilled Cheese We’re cooking, eating, and posting a grilled cheese sandwich every day for 30 days. This is No. 19. See all of our grilled cheese sandwiches >> here << . We’re always late to the flavor game… We thought we were geniuses (genii?) It’s been done before, so we’re not that inventive (not that we are trying to be in the first place), but we made it anyway because we knew it would be delicious. And it was. When caramelizing and braising the onions, ho ahead and just make 4 or 5 pounds of them. French Onion Soup Grilled Cheese makes 1 sandwich Ingredients 1 tablespoon each grapeseed (or olive) oil and butter, for frying 2 slices of french baguette or french bread 1 tablespoon softened butter enough shredded gruyere cheese to generously cover both slices of bread about ½ cup wine-braised onions (see recipe below) fresh thyme leaves salt and pepper to taste Directions Heat grapeseed oil in frying pan over medium low heat. Spread each slice of French bread with softened butter. Wine-braised Onions
Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt) Mushrooms are one of my absolute favourite foods and it was long past time that I gave them the grilled cheese treatment! My mild obsession with grilled cheese sandwiches has had me dreaming about a mushroom grilled cheese for a long time and it was finally time to realize it. I wanted to keep things relatively simple without compromising in flavour so I stared out by sauteing some onions and mushrooms slowly until they turned golden brown and caramelized bringing out all of their tastiness. Next I deglazed the pan with a splash of white wine to make sure that none of the flavour that had built up in those brown bits that stick to the bottom of the pan went to waste. If you are a fan of truffles then this is where you can indulge a bit and add some truffle oil to the mushrooms to make this sandwich even more decadent! The net result was one of the messiest grilled cheese sandwiches that I have ever made but it was also so unbelievably good! Servings: makes 2 sandwiches Printable Recipe
Craving > Turkey and White Cheddar with Caramelized Onion & Grape Grilled Cheese Hallelujah and haul out the tambourines. It’s National Grilled Cheese Month! Grilled cheese. A brilliant choice by whoever is the event-of-the-month designator. Wouldn’t that be an awesome assignment? Deciding what is worthy of a whole month of celebrating? A whole month to say its okay and perfectly reasonable to eat grilled cheese every day. I first discovered Grilled Cheese Month thanks to Clementine Bakery in West Los Angeles. From the Philly Cheespaocalypse to the Cuban Sandwich Crisis, these sandwich makers know how to put a spin on the traditional grilled cheese. For the month of April I’ll be sharing my ode to the grand grilled cheese. 3 tablespoons butter 1 tablespoon vegetable oil 1 small onion, sliced 12-15 red seedless grapes 1 tablespoon sage, slivered 1 pound turkey deli meat, shaved 2 cups white cheddar cheese, grated 1 cup arugula leaves 8 slices sourdough bread salt and pepper 1. 2. Tagged as: arugula , craving , grilled cheese , recipe , sandwich , turkey , white cheddar
Spinach Pesto Grilled Cheese Sandwich Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Spinach Pesto Grilled Cheese Sandwich Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1 A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread. ingredients 1 tablespoon butter2 slices bread1/2 cup graviera or gruyere, grated1-3 tablespoons spinach (aka spanakopita) pesto directions
Grilled Cheese with Avocado and Heirloom Tomato This opening photo…was it the most put-together shot I had? …no. But I think it captures the glory that is this sandwich. Gooey gruyere cheese smashed between thick slices of buttery avocado and heirloom tomato, and “grilled” between two slices of sourdough toast. Okay, before I go any further, let’s talk about this “grilled cheese” thing for a minute. *gasp* I know. The key to not feeling guilty about eating a grilled cheese sandwich is to put healthy things in it! Heirloom tomato? Slice that up, put it in there. Bam! Want to take it up a notch? Add some avocado. Bam! Now we get to the grilled cheese part. Take some slices of your favorite cheese (gruyere for me) and lay it on your toast. Add your slices of heirloom tomato. Add the sliced avocado and sprinkle with salt and pepper. Then put your top slice on and “grill” (fry) it on both sides until the cheese is melted and gooey. Confession: The real reason I put avocado and tomato in my grilled cheese is because I think it tastes better.
Creamy Avocado/Guacamole Egg Salad Sandwich While I was thinking about the creamy avocado dressing a few weeks ago the combination of avocados and mayonnaise got me to thinking about other things that it could be used in and the first thing that came to mind was an egg salad sandwich. Egg salads are normally made by mixing hard boiled eggs with mayonnaise to give it an addictively creamy nature and I figured that adding mashed up avocados could only make things better! Although using more traditional egg salad flavours sounded good, I could not resist once again going with the flavours of guacamole with lime juice and cilantro to brighten things up and the jalapeno chilies to add a hint of spicy heat. Adding the avocados to an egg salad sandwich like this was even more amazing than I thought it would be and I am now completely smitten with these sandwiches! Avocados and bacon are a match made in heaven and the addition of bacon makes this sandwich even more irresistible! Creamy Avocado/Guacamole Egg Salad Sandwich Printable Recipe
White Pizza Grilled Cheese White Pizza Grilled Cheese All the flavors of classic white pizza in the form of grilled cheese goodness. Please, walk away right now if you don’t like cheese. Seriously, if you’re a hater of melty, gooey goodness, you best leave. Stop reading, hit that little X in the upper right hand corner. Still with me? Today I’ve got something super, duper cheesy. Surely you’ve heard of – and enjoyed – classic white pizza? So, you know, I thought I’d take something perfect and bastardize it a little bit. First, you mix whole-milk ricotta cheese with olive oil, minced garlic, fresh basil and oregano, kosher salt, and cracked black pepper. Rub the outside with a little more garlic, and butter generously. Then toast until the outside is a perfect, crisp golden brown and the inside … The inside … Sorry, I’m a little speechless. Just … you know. Print Recipe Yield: 4 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: Directions: Prep time does not include 1 hour refrigeration time.
Turkey + Pepper Panini In November I bought myself a panini press. At first I thought it was just an impulse buy (it was) and when I came home and plugged it in, I swear to you I spent like a month straight grilling everything. We don’t even use the toaster now because we grill our bread for toast. One of the things I like most about the panini press is that has the power to elevate sandwich making. After Thanksgiving, I grilled turkey with horseradish cheddar, leftover cranberry sauce & turkey. It’s the grill marks that get me EVERY. This here turkey/pepper/pesto panini is one of my favorite combinations right now. And we’re off! I bet artichoke hearts would be good in this too. Slice up the cheese. Spread pesto evenly on both sides of the foccacia. We’re gonna start layering! The pepper layer is second! Then we add the cheese! Then you top with another layer of turkey, sprinkle with salt & pepper and you close the lid on that sandwich. DONE! Put the sandwich in the press and it becomes a panini.